Paprika escalope
easy
45 mins
45 mins
Ingredients
- 2 red, yellow and green peppers (about 750 g)
- 1 Onion
- 2 Garlic cloves
- 1/2 bunch Thyme
- 2-3 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Rose peppers
- 3/8 l Vegetable broth (instant)
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 collar Parsley
- 4 Pork cutlet (approx. 125 g each)
Directions
- 1
Clean and wash the peppers, dab dry and cut into wide strips. Peel onion and garlic. Chop the onion roughly, press the garlic through a garlic press. Wash thyme, dab dry and remove the leaves from the stems. Heat a tablespoon of oil in a saucepan.
- 2
Brown the peppers, onions and garlic in it. Stir in tomato paste and season with paprika powder and thyme, except for one tablespoon. Deglaze with broth and braise covered for 15 to 20 minutes. In the meantime, put rice in 1/2 litre of boiling salted water, cover and let it swell for 20 minutes at low heat. Wash parsley, dab dry and cut into fine strips. Wash the meat and dab dry. Heat the remaining oil in a pan and fry the meat on each side for two to three minutes. Season with salt and paprika powder. Season braised peppers with salt and paprika as well.
- 3
Wash the meat and dab dry. Heat the remaining oil in a pan and fry the meat on each side for two to three minutes. Season with salt and paprika powder. Season braised peppers with salt and paprika as well. Mix parsley with the rice and arrange on plates with cutlets and vegetables. Sprinkle with remaining thyme and serve garnished with parsley
Nutrition Facts
400 kcal
41 g
10 g
34 g
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